Ginisang Patola With Misua Recipes

ALMONDIGAS OR MISUA BOLA-BOLA WITH PATOLA

Steps:

• Combine all the ingredients for the meatballs and mix well. Form into balls, place in a plate, and set aside.
• In a pot, sauté garlic and onion in heated oil until onion becomes translucent.
• Pour in the water and add the pork cube. Stir well until it dissolves and bring into a boil.
• Add meatballs one by one and simmer for 20 minutes.
• When meatballs are cooked, add in misua noodles.
• Simmer for another 5 minutes.
• Add the sliced patola (sponge gourd).
• Season with patis and pepper. Taste and adjust the seasoning according to your preferrence.
• Serve with chopped green onions on top.
• Best eaten with steamed rice.

MISWA AT PATOLA SOUP

Steps:

• Cut off both ends of the patola and discard. Using a vegetable peeler, peel the skin. Slice the peeled gourd crosswise into about 1/4-inch thick.
• In a wide pan over medium heat, heat oil. Add onions and garlic and cook until softened.
• Add pork and cook, breaking apart with the back of a spoon, until lightly browned.
• Add fish sauce and continue to cook, stirring occasionally, for about 1 to 2 minutes.
• Add water and bring to a boil, skimming any scum that may float on top.
• Lower heat and cook for about 10 minutes or until pork is tender.
• Add patola and cook for about 3 to 5 minutes or until tender yet crisp.
• Add miswa noodles and cook for about 1 to 2 minutes or until softened.
• Season with salt and pepper to taste. Serve hot.

FILIPINO PATOLA SOUP WITH MISUA

Steps:

• Heat olive oil in a skillet over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add prawns; cook and stir until starting to turn color, about 2 minutes. Add fish sauce and pepper; cover and cook until slightly reduced, about 2 minutes.
• Pour chicken broth into the skillet with prawns. Cover, reduce heat, and simmer until flavors begin to combine, about 2 minutes. Add patola; re-cover and cook until mostly softened, about 5 minutes. Add misua noodles; let simmer until tender yet firm to the bite, about 2 minutes.

GINISANG PATOLA WITH MISUA

Steps:

• Peel the patola, slice into thick roll pieces. Set aside.
• Make shrimp juice by pouring 1/2 cup hot water on the shrimp shells and heads. Using a sieve, separate the shells and heads of the shrimp and collect the liquid. The liquid is the shrimp juice.
• Saute garlic until brown, add onion and when it becomes soft, add the pork.
• Saute again for 2 minutes, add 1/2 cup water and cover. Cook until the pork is tender.
• Add shrimp and patis. Stir. Then pour in shrimp juice. Stir gently until it boils. Add the patola and MSG.
• When patola is almost cooked, add the misua. Cook again for about 2 minutes and serve hot.

GINISANG PATOLA WITH SARDINES AND MISUA

Steps:

• Sautee garlic, onion and tomatoes in olive oil. Cover and reduce heat to low. Cook for 5 to 10 minutes or until the tomatoes and tender. Press the tomatoes with the back of your wooden spoon.
• Add the canned sardines. Slightly chopped the sardines with your wooden spoon or you can leave in as is.
• Add water and let it simmer for 10 minutes.
• Add the patola and let it simmer until the patola is cooked.
• Add the misua and season with fish sauce and black pepper. Simmer for another 5 minutes.

GINISANG PATOLA

Steps:

• In a pan heat oil then sauté garlic and onions
• Add the tomatoes and cook until soft.
• Add minced pork then continue to cook for a minute.
• Add mushrooms then continue to cook for another minute.
• Pour chicken stock, bring heat to high and let it boil.
• Add the sponge gourd, continue to cook in high heat for 5 minutes or until the liquid has reduced.
• Season with fish sauce and white pepper, turn heat off then serve.